Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry--perfect for a cold winter night by the fireplace, with a loaf of crusty bread. Try any combination of vegetables--sweet potatoes, winter squash and spinach create a sweeter offering. Don't be alarmed by the number of chiles--the vegetables and split peas bring the heat level down to make each bite addictive without being excessively hot. Source: EatingWell Magazine, January/February 2008

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Ingredients

Directions

  • Place potatoes in a small bowl and cover with cold water. Place split peas in a large saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain. Add 4 cups water to the split peas and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Drain the potatoes and add to the peas. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.

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  • Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7 to 10 minutes more.

  • Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.

  • Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the "washings" back into the saucepan.

  • Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.

Nutrition Facts

159 calories; 2.9 g total fat; 700 mg sodium. 29.1 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (15)

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15 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2019
Flavorful yummy and satisfying. My finicky husband loves it too we have made this twice and I'll make again for dinner tonight Read More
Rating: 5 stars
10/31/2011
I follwed the recipe exactly (using 1 1/2 serrano chiles) It's excellent--true comfort food! Lin Portland ME Read More
Rating: 5 stars
10/31/2011
This recipe is so wonderful! My boyfriend and I subscribe to Eating Well and try many of the recipes but this is one we've made over and over and over again. We puree a cup of the veggies to make it a little thicker like a stew and he eats it over grilled chicken. The leftovers can also be turned into a delicious breakfast--just reheat the curry and eat it with scrambled eggs and toasted pita. Yummm. Hilary Montclair NJ Read More
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Rating: 5 stars
10/31/2011
Have made this recipe several times with excellent results. Like others I reduce the amount of corn starch. Also used this dish to impress my mom-in-law. Thanks EW. I need all the bonus points I can muster. Daytona Camp Hill PA Read More
Rating: 5 stars
10/31/2011
I used regular lentils since my grocery didn't have the yellow split peas (chana dal). In addition I used 4 cups of veggie broth instead of water to cook the lentils. I thought that this recipe was excellent with these substitutions made. I thought the flavors melded really well together. I will definitely make this again healthy and flavorful. Laura B. Austin TX Read More
Rating: 5 stars
10/31/2011
Delicious. Dan VT Delicious. Dan VT Read More
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Rating: 5 stars
10/31/2011
Sorry I followed the recipe and found this tasteless. I gave it one star because there was no option for zero stars. Phyllis Jacques Venice FL Read More
Rating: 5 stars
10/31/2011
I give this four stars because it was so delicious but I did vary it a little as another individual mentioned that is I did not use cornstarch. I cooked the chana dal and potatoes enough so that they released their starch into the broth to thicken it. I made it thick enough to eat from a plate over rice. I also cooked the cumin seeds garlic and chile in a mixture of canola oil and ghee rather than adding the ghee at the end. I made half a recipe and used one serrano chile which made it very hot for my taste and just right for my husband's. Hilary Great Falls MT Read More
Rating: 5 stars
10/31/2011
My New Years resolution was to try 10 new recipes each month. The Ginger Split Pea & Vegetable Curry was my first new recipe of the year. I followed the instructions exactly as written and it was excellent! Next time I will experiment with different vegetables and use broth instead of water. Good cold weather comfort food. Jim Seattle WA Read More
Rating: 5 stars
10/31/2011
I thought this was so yummy and very adaptable. Like others I used the veggies I had on hand. The only change I'd make is regarding the lentils. Perhaps mine are old but they were far too al dente for my taste. I wanted them to fall apart and into the broth not be hard little nuggets. Next time I'll cook the lentils for an extra 15 minutes or so. Otherwise this was perfect. Wren Wolcott CO Read More
Rating: 5 stars
10/31/2011
I'd give this a 3.5 if the site permitted. I used 5 Thai peppers which was perfect for us but we love spiciness. I also switched the veg to what we had on hand: potatoes parsnips broccoli cauliflower carrots and green pepper. Regrettably I overcooked the broccoli. (I should have added it later on.) My only recipe-related reservation is that it tasted a little too limey. Next time I'll add slightly less lime and let the flavors meld a wee bit longer. Kelly Seattle WA Read More
Rating: 5 stars
10/31/2011
My husband who is from Sri Lanka really enjoyed this recipe. You can use any veggies you have on hand. I did make a few modifications... 1.) I used organic vegetable stock rather than water. 2.) I did not wash all the starch off the split-peas prior to cooking. As a personal preference I prefer to use this as a means of thickening rather than using corn starch. 3.) When first boiling the split-peas I add 1/2 the salt to the water and all the turmeric. THEN I skim the starch with the grit from the tumeric (tumeric can sometimes leave a grittiness that can be removed with skimming from boiling water). 4.) I use sliced jalepenos - my husband really likes the flavor. 5.) After cooking the cumin seeds in the oil I add the garlic and ginger to the cumin in the oil until it is fragrant. Then I turn off the heat and then add the jalepenos. This mixture is then added to the vegetables. Tip for eating left overs: a squeeze of lime after the curry is re-heated will really refresh the dish. Susanna Kennett Square PA Read More
Rating: 5 stars
10/29/2011
Incredible! Even my "must have meat with every meal" husband loved it. I had never had eggplant boiled and liked it better than fried. The eggplant in this dish gives an illusion of meat chunks and the yellow peas make it hearthy. I followed the recipe to the T. I will make it again the same way. Next time I'll make it thicker and serve it on top of Basmati rice. Yum! Read More
Rating: 5 stars
10/29/2011
Follow this recipe exactly and you won't be disappointed. It's excellent! I made it for a week-long detox diet and it was so good I forgot I was detoxing! Read More
Rating: 5 stars
10/29/2011
Perfect winter meal Delicious filling and so flavorful! My variations: - used lentils instead of yellow split peas (what I had in my pantry) - added a small bunch of kale - added a small chopped tomato - used two carrots - browned the cumin seeds/garlic/Thai chiles in ghee and grapeseed oil - added the cilantro and ginger while the vegetables were still cooking - I cooked the vegetables an extra 10 minutes - did not use cornstarch cumin seeds browned very quickly; I almost burned mine Pros: easy to make Cons: may be too spicy for some people Read More